Effect of refrigerated dry-aging on the microbial quality and shelf life of dolphinfish (Coryphaena hippurus) marketed by seafood restaurants
DOI:
https://doi.org/10.5327/fst.545Palavras-chave:
dry fish, food safety, seafood restaurant, microbial counts, commercial shelf lifeResumo
Refrigerated dried fish products are a growing trend in restaurants in the northern and southern regions of Brazil, despite data on the microbiological safety and shelf life of these products remaining scarce, and a national regulatory standard not being available. This study evaluated the microbial quality and shelf life of eight refrigerated dry-aged dolphinfish specimens to determine safety thresholds for bacterial growth. Fish loins were stored in controlled conditions (0.7 ± 0.6°C, 60 ± 11% relative humidity, 1.5 m/s airflow) and analyzed in duplicate on days 0, 1, 2, 3, 5, 8, 12, 15, and 19. Microbiological analyses included counts of total aerobic mesophilic and psychrotrophic bacteria, Enterobacteriaceae, coagulase-positive Staphylococcus, Vibrio spp., Salmonella spp., yeasts, and molds. Water activity decreased in fresh loins from 0.925 ± 0.007 to 0.885 ± 0.007 after 5 days of aging. Salmonella spp. and Vibrio spp. were absent in all 25 g samples. Enterobacteriaceae and coagulase-positive Staphylococcus counts remained below 7 log CFU/g, while mesophilic counts reached 4.6 log CFU/g. Psychrotrophic counts surpassed 7 log CFU/g by day 12. These results indicate that refrigerated dry-aging extended the shelf life of dolphinfish loins up to 17 days—significantly longer than that of conventionally refrigerated fresh fish—by maintaining microbiological safety within acceptable limits.
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